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roasted eggplant soup
- 3 medium tomatoes, halved
- 1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used 3 smaller ones)
- 1 small onion, halved (eh, mine was medium)
- 6 large garlic cloves, peeled
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 4 cups chicken stock or vegetable broth
- 1/4 cup heavy cream (you can add more to taste, or skip this entirely)
- 3/4 cup (about 3 1/2 ounces) crumbled goat cheese
Directions:View on Smitten Kitchen
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